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Middle Eastern Zhoug Sauce

Posted by Feasting at Home on


1-3 whole jalapenos, sliced
2 large garlic cloves
1 bunch cilantro (small stems ok)
½ tsp. ground cardamom
1 tsp. cumin
½ tsp. salt, more to taste
⅓ c. Teaoli Extra Virgin Olive Oil (any flavor you prefer)


1. Place all ingredients except oil in a food processor and pulse until ingredients are uniformly chopped. Add oil and lemon juice; process into a coarse paste. For a looser version, add a bit more oil. Taste for salt and heat, adding more if necessary. Add red pepper flakes if desired.
2. Store in a sealed container in the refrigerator for up to a week.

Spoon into tacos, lentils, and wraps; use as a sandwich spread, over roasted vegetables, as a sauce for eggs, chicken, or fish; use as a marinade for grilled meats, or stir into hummus, soups, and yogurts for extra flavor.

Recipe adapted from Feasting at Home.

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